Busters Recipes

Crock Pot Roast

1 (4 lb.) boneless beef rump roast
1 TB vegetable oil
1 tsp. round black pepper
2 medium carrots, grated
1 medium onion, thinly sliced
2 garlic cloves, minced
1 can (8 oz.) tomato sauce
1/4 cup red wine or beef broth
1 TB Worcestershire sauce
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried oregano
1/2 tsp. dried thyme
3 TB cornstarch
3 TB cold water

Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with
pepper.

Place the carrots, onion and garlic in a 5 quart crock pot/slow cooker; top
with the roast.

In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and
seasonings;
pour over roast.

Cover and cook on LOW heat setting for 8 to 10 hours or until meat is tender.

Remove meat to a platter and keep warm. Skim fat from cooking juices; pour
into a sauce pan.
Bring to a boil.

In a small bowl, combine the cornstarch and water until smooth; stir into
cooking juices. Return
to a boil; cook and stir for 1 to 2 minutes or until thickened. Serve with a
sliced beef.

Yield: 12 to 14 servings.

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